Eosinophilic Esophagitis Friendly Lemon-Basil Orange Carrot Cooler
This vibrant chilled drink is a refreshing blend of sweet carrots, bright citrus, and fragrant basil that tastes like sunshine in a glass. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding a satisfying drink that avoids the major culprits — dairy, wheat, soy, eggs, nuts, and seafood — can feel nearly impossible. Every ingredient here is naturally free of those triggers, so you can sip without second-guessing the label. Fresh ginger and a pinch of turmeric add a gentle warmth that makes this feel like more than just a juice, while honey rounds out the citrus with a subtle sweetness. Blending everything smooth and straining out the pulp gives you a silky, easy-to-swallow texture that's especially welcome when the esophagus needs a little extra kindness. Serve it over ice with an orange slice and a sprig of basil for a drink that looks just as good as it tastes — whether you're making it for yourself or impressing guests who have no idea it's also doing your body a favor.
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Learn more →Ingredients
2 servings
- 3 medium carrots, peeled and roughly chopped
- 1 cup fresh orange juice (from about 2 large oranges)
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ cup cold water
- 1 tsp fresh ginger, peeled and grated
- 1 tbsp honey
- 8 fresh basil leaves
- ¼ tsp ground turmeric
- 1 cup ice cubes
For serving
- 2 thin orange slices (optional)
- 2 fresh basil sprigs (optional)
Instructions
- 1
Add the chopped carrots, orange juice, lemon juice, cold water, grated ginger, honey, basil leaves, and turmeric to a blender. Blend on high for 60–90 seconds until completely smooth and no large carrot pieces remain.
- 2
Set a fine-mesh strainer over a large measuring cup or bowl. Pour the blended mixture through the strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
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